Easy Hot Honey Chicken Biscuits

If you’re craving a dish that combines the comforting warmth of Southern cooking with a trendy, bold flavor twist, then Easy Hot Honey Chicken Biscuits are exactly what you need. These golden, flaky biscuits are stuffed with juicy fried chicken and drizzled generously with spicy-sweet hot honey for a mouthwatering bite that’s equal parts nostalgic and modern. Perfect for brunch, lunch, or even a hearty dinner, this recipe brings together crispy chicken, fluffy buttermilk biscuits, and that irresistible heat-and-sweetness combo in one handheld delight. Whether you’re hosting friends, feeding your family, or treating yourself to something indulgent, these hot honey chicken biscuits will quickly become a favorite.

The History Behind Hot Honey and Southern Fried Chicken

The fusion of sweet, spicy, and savory flavors isn’t new—but its recent rise in popularity can be traced back to the growing trend of hot honey, which emerged as a gourmet condiment in upscale pizzerias around New York City in the early 2010s. Originating from Italian-American kitchens, hot honey—typically made by infusing raw honey with chili flakes—added a new dimension to classic dishes like pepperoni pizza. Its appeal spread rapidly due to its balance of heat and sweetness, making it an ideal pairing not just for pizza, but also for cheese boards, charcuterie, cocktails, and eventually, fried foods.

Meanwhile, Southern-style fried chicken has deep roots in African American culinary tradition, dating back centuries. With influences from West African frying techniques and European breading methods, fried chicken became a staple of Sunday dinners and communal gatherings across the American South. When combined with the rising love for spicy-sweet glazes, it was only natural that someone would think to put them together—on a biscuit.

Enter the hot honey chicken biscuit: a modern mash-up inspired by Southern comfort food and elevated by contemporary flavor trends. Fast-casual chains and high-end restaurants alike have featured variations of this sandwich, but now you can make it at home with simple ingredients and straightforward steps. This version stays true to its roots while being accessible, quick, and customizable for any palate.

Ingredients Breakdown: What Makes This Recipe Shine

The magic of Easy Hot Honey Chicken Biscuits lies in the harmony between each component: tender fried chicken, fluffy homemade (or store-bought) biscuits, and that signature hot honey glaze. Let’s break down every key ingredient and why it matters:

Chicken Breasts or Tenders: Boneless, skinless chicken breasts are ideal for their lean texture and ease of slicing into cutlets. You can also use chicken tenders if pre-cut pieces save time.
Buttermilk: A crucial marinade ingredient that tenderizes the chicken thanks to its mild acidity. It also helps the flour coating adhere better during frying.
All-Purpose Flour: Used for dredging the chicken, creating a crisp outer crust when fried. Some recipes blend in cornstarch for extra crunch.
Eggs: Mixed with buttermilk to form a sticky wash that ensures the seasoned flour sticks evenly to the chicken.
Paprika, Garlic Powder, Onion Powder, Salt & Pepper: The foundational seasoning blend that gives depth and warmth without overpowering the chicken.
Frying Oil (Vegetable, Canola, or Peanut): High smoke point oils ensure even frying without burning. Peanut oil adds a slightly nutty flavor preferred by many Southern chefs.
Biscuits: Freshly baked buttermilk biscuits are best, though high-quality frozen or refrigerated ones work well too. Look for soft, buttery, slightly flaky varieties.
Honey: Raw or pure honey is essential—it holds up better when mixed with spice and doesn’t contain additives that dilute flavor.
Red Chili Flakes or Crushed Peppers: Infused into warm honey to create the hot honey sauce. Adjust quantity based on desired heat level.
Optional Additions: Butter (for brushing biscuits), pickles (for tangy contrast), maple syrup (to enhance sweetness), or hot sauce (for more kick).

Step-by-Step Recipe: How to Make Easy Hot Honey Chicken Biscuits

Follow this detailed guide to make delicious hot honey chicken biscuits from scratch in under an hour. Don’t worry—even if you’ve never fried chicken before, these steps are beginner-friendly and yield professional results.

Part 1: Prepare the Chicken

Prep the Chicken: Slice boneless chicken breasts horizontally into two thin cutlets using a sharp knife. Alternatively, pound them gently between plastic wrap until about ½ inch thick. This ensures quick, even cooking.
Marinate: In a bowl, whisk together 1 cup buttermilk, 1 beaten egg, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika. Add chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes (up to 4 hours for maximum tenderness).
Dredge: In a separate shallow dish, mix 1½ cups all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Remove chicken from buttermilk mixture, letting excess drip off, then coat thoroughly in the seasoned flour. Shake off loose bits and place on a wire rack for 5–10 minutes to help coating set.
Fry: Heat ½ inch of oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). Carefully add chicken (don’t overcrowd) and fry for 4–5 minutes per side, or until golden brown and internal temperature hits 165°F. Transfer to a paper towel-lined plate to drain. Let rest for 5 minutes.

Part 2: Make the Hot Honey Sauce

In a small saucepan, warm ½ cup honey over low heat—do not boil.
Add 1–2 teaspoons crushed red pepper flakes (adjust to taste) and stir well.
Simmer gently for 3–5 minutes to infuse the honey with heat. Remove from heat and let cool slightly. Optional: strain out pepper flakes for smoother texture, or leave them in for visible spice flecks.
Taste and adjust—add a splash of lemon juice for brightness, a pinch of salt to enhance flavor, or a few drops of cayenne for extra fire.

Part 3: Bake or Warm the Biscuits

If using homemade biscuits, bake according to recipe instructions until golden and puffed.
If using store-bought, follow package directions. For frozen biscuits, preheat oven to 375°F and bake 12–15 minutes.
Once done, slice each biscuit in half horizontally. Optionally, brush cut sides with melted butter and return to oven for 1–2 minutes for a richer flavor and slight crispness.

Part 4: Assemble the Biscuits

Place the bottom half of each biscuit on a plate.
Top with a piece of fried chicken.
Drizzle generously with hot honey sauce.
Optional: Add a dill pickle chip or two for tangy crunch.
Cover with the top half of the biscuit and press down gently.
Serve immediately while warm and crispy!

Pro Tips for the Best Results

Don’t Skip the Buttermilk Soak: Even 30 minutes makes a difference in juiciness and flavor penetration.
Double-Dip for Extra Crunch: For a thicker crust, after the first flour coating, dip back into the buttermilk-egg mix and dredge again in flour.
Oil Temperature Matters: Too cold = greasy chicken. Too hot = burnt outside, raw inside. Use a thermometer and maintain 325–350°F.
Rest Before Frying: Allowing coated chicken to sit briefly prevents the breading from falling off during cooking.
Keep It Crispy: Serve immediately. If reheating leftovers, use an air fryer or oven instead of microwave to preserve crispness.
Make Ahead Components: Marinate chicken overnight, prepare hot honey in advance (stores well), or bake biscuits ahead and reheat before serving.
Use Quality Biscuits: If not making from scratch, choose brands like Trader Joe’s, Pillsbury Grands (buttery rounds), or King’s Hawaiian Sweet Rolls for a unique twist.

Variations and Customizations

One of the best things about this recipe is how easily it adapts to different tastes, diets, and occasions. Here are some creative ways to switch it up:

Spice Level Control: Mild? Use ¼ tsp chili flakes. Want fiery heat? Add cayenne, fresh minced jalapeño to the honey, or a dash of habanero hot sauce.
Gluten-Free Option: Replace all-purpose flour with gluten-free flour blend and ensure biscuits are certified GF. Almond meal or crushed cornflakes also work for coating.
Keto/Low-Carb Version: Use pork rinds or crushed nuts (like almonds or pecans) mixed with spices for breading. Swap biscuits for keto rolls or lettuce wraps.
Grilled or Baked Chicken: For a lighter take, skip frying. Brush chicken with oil, season, and grill or bake at 400°F for 18–20 minutes. Finish with broil for color.
Vegan Twist: Use plant-based chicken substitutes (like soy curls or seitan), dairy-free buttermilk (almond milk + vinegar), and vegan biscuits. Make hot honey with agave or date syrup blended with chili.
Gourmet Upgrade: Add crumbled blue cheese, bacon bits, avocado slices, or arugula for complexity.
Breakfast Style: Turn it into a breakfast sandwich by adding a fried egg and swapping chicken for sausage patty.
Sandwich Size: Make sliders for parties using mini biscuits, or go oversized for a shareable feast.
Flavor Twists: Infuse hot honey with rosemary, thyme, or cinnamon for aromatic depth. Try bourbon-infused honey for a smoky-sweet note.

Health Considerations and Nutritional Value

While Easy Hot Honey Chicken Biscuits are undeniably indulgent, understanding their nutritional profile helps you enjoy them mindfully. Here’s a general estimate per serving (one full biscuit sandwich):

Calories: ~550–700 kcal (varies by size, oil absorption, and biscuit type)
Protein: 25–35g (from chicken)
Fat: 25–40g (mostly from frying and butter in biscuits)
Carbohydrates: 45–60g (primarily from flour and honey)
Sugar: 10–20g (largely from honey; reduce by using less or sugar-free alternatives)
Sodium: 800–1200mg (moderate to high; control by reducing added salt)

Health Notes:

Fried Foods: Deep-frying increases fat and calorie content. To reduce, consider pan-frying with less oil or baking/air frying breaded chicken.
Honey: Natural but still a form of sugar. Diabetics should consume in moderation and monitor blood glucose levels.
Biscuits: Often high in refined carbs and saturated fat. Opt for whole grain or lower-fat versions when possible.
Balancing the Meal: Serve with a side salad, steamed vegetables, or fruit to add fiber and nutrients.
Portion Control: One biscuit is satisfying. Avoid doubling up unless it’s a special occasion.

Full Ingredients List

For the Fried Chicken:

2 boneless, skinless chicken breasts (or 6–8 chicken tenders)
1 cup buttermilk
1 large egg
1½ cups all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
Vegetable, canola, or peanut oil (for frying, about 1–2 cups)

For the Hot Honey Sauce:

½ cup honey (raw or pure)
1–2 tsp crushed red pepper flakes (adjust to taste)
Pinch of salt (optional)
1 tsp lemon juice (optional, for balance)

For the Biscuits:

4–6 ready-made or homemade buttermilk biscuits
2 tbsp unsalted butter, melted (optional, for brushing)

Optional Add-ins:

Dill pickle chips
Fresh herbs (parsley, chives)
Bacon slices
Sliced cheese (pepper jack, cheddar, or goat cheese)

Detailed Directions

Prepare the Chicken: Cut chicken breasts into thin cutlets. In a bowl, combine buttermilk, egg, salt, pepper, paprika, garlic powder, and onion powder. Add chicken, cover, and refrigerate for 30 minutes to 4 hours.
Coat the Chicken: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper. Remove chicken from marinade, let excess drip off, then coat thoroughly in flour mixture. Place on a rack and rest for 10 minutes.
Heat the Oil: Pour ½ inch of oil into a heavy skillet (cast iron works best). Heat over medium-high until a thermometer reads 350°F. Test with a pinch of flour—if it sizzles, it’s ready.
Fry the Chicken: Gently place 1–2 chicken pieces in oil. Fry 4–5 minutes per side until golden and cooked through. Drain on paper towels. Repeat with remaining chicken.
Make Hot Honey: Warm honey in a small saucepan over low heat. Stir in red pepper flakes and simmer 3–5 minutes. Remove from heat and cool slightly.
Bake Biscuits: Prepare biscuits per instructions. Slice in half and optionally brush with melted butter.
Assemble: Place chicken on biscuit bottom, drizzle with hot honey, add pickles or extras if desired, and cap with top half.
Serve Immediately: Enjoy warm for the best texture and flavor.

Frequently Asked Questions (FAQ)

Can I bake the chicken instead of frying?
Yes! Preheat oven to 400°F. Place breaded chicken on a greased baking sheet, spray lightly with oil, and bake 20–25 minutes, flipping halfway, until golden and internal temp reaches 165°F.

How long does hot honey last?
Stored in a sealed jar in the refrigerator, hot honey keeps for up to 3 months. The heat mellows slightly over time.

Can I make these biscuits ahead of time?
Absolutely. Fully assemble and freeze on a tray, then transfer to a bag. Reheat in oven or air fryer until warmed through and crispy.

Is there a substitute for buttermilk?
Yes! Mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes. Or use plain yogurt thinned with milk.

Why did my breading fall off?
Common causes: not letting chicken rest after coating, oil not hot enough, or overcrowding the pan. Ensure proper dredging and stable frying temperature.

Can I use store-bought fried chicken?
Of course! Pick up a rotisserie chicken or fast-food chicken strips, warm them, and assemble with biscuits and hot honey for a shortcut version.

What kind of biscuits work best?
Soft, buttery, slightly sweet biscuits hold up well. Buttermilk, cheddar herb, or even sweet potato biscuits add variety.

Can I make this spicy without honey?
Try a spicy mayo (mayo + sriracha) or a buffalo-style glaze, but you’ll miss the iconic sweet-heat balance that defines hot honey.

Summary

Easy Hot Honey Chicken Biscuits bring together crispy Southern fried chicken, fluffy buttermilk biscuits, and a drizzle of spicy-sweet infused honey for a satisfying, flavorful sandwich experience. Quick to make and endlessly customizable, this dish is perfect for brunch, weeknight dinners, or impressing guests with minimal effort.